1. Prepare the herring to remove the head and internal organs\n
2. Add the thirteen flavors of cooking wine, salt for 30 minutes
3. Blanched fish
4. Prepare green onion, ginger, garlic and tempeh.
5. Heat a non-stick pan, add an appropriate amount of rapeseed oil, and add the herring.
6. Fry until golden on both sides
7. Add green onion, ginger, garlic and tempeh.
8. Add proper amount of boiling water, light soy sauce, dark soy sauce, sugar.
9. Put the milt in
10. Simmer for about 30 minutes, add a little salt and monosodium glutamate.
11. Pour into a plate and sprinkle with chopped coriander.
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